1/4 cup organic chia seeds
1 cup compliant unsweetened light coconut milk or almond milk, plus more for thinning
1 vanilla bean pod
Pinch of sea salt
1/2 teaspoon cinnamon or compliant pumpkin spice
1 banana, sliced
1/4 cup toasted macadamia nuts, chopped
Combine the chia seeds with the compliant non-dairy milk and whisk well to combine. Split the vanilla bean down the center and scrape out the seeds into the chia mixture. Add in the sea salt and cinnamon.
Refrigerate the chia pudding overnight.
When ready to eat, stir the pudding to combine well and divide it between two bowls. Top each bowl with banana, macadamia nuts, and a sprinkle of cinnamon.